If you’ve been paying attention, you’ll have noticed that I keep banging on about the loyalty of London brewer to brown malt. Then Truman comes along and make me a liar. To add insult to injury, they’ve replaced it with roast barley. An Ingredient I keep saying isn’t a defining feature of Stout. The bastards. Trying to prove me wrong. I’m inclined to travel back in time and tell them exactly what I think.
The type of sugar, as is usual in this period, is just a guess. All I know for sure is that it was manufactured by Fowler.
All the hops were from the 1908 harvest. One from Oregon, the other two, I think, from Worcester. Definitely English. I’ve gone safe and plumped for Fuggles.
| 1909 Truman Imperial Stout | ||
| pale malt | 15.25 lb | 77.53% |
| black malt | 0.50 lb | 2.54% |
| roast barley | 0.50 lb | 2.54% |
| flaked maize | 0.75 lb | 3.81% |
| No. 3 invert sugar | 2.00 lb | 10.17% |
| caramel | 0.67 lb | 3.41% |
| Cluster 120 mins | 1.50 oz | |
| Fuggles 60 mins | 2.00 oz | |
| Fuggles 30 mins | 2.00 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1094 | |
| FG | 1025 | |
| ABV | 9.13 | |
| Apparent attenuation | 73.40% | |
| IBU | 57 | |
| SRM | 42 | |
| Mash at | 157º F | |
| Sparge at | 175º F | |
| Boil time | 120 minutes | |
| pitching temp | 60.5º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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2 comments:
I assume the American hops were used early on because they had higher alpha acids and not because the brewer wanted the character of the Cluster hops in the beer? Was this common in early 20th century British brewing?
Michael Foster,
UK brewers used American hops for their high alpha content and their relative cheapness. 1860 to 1914, massive quantities of US hops were imported to the UK. 25% to 50% of the hops used in UK beer were American. Yes, UK brewers hated the flavour. But they were cheap, effective and the UK didn't grow enough hops to meet the brewing industry's needs.
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